I'm in the Kitchen

Welcome to Madre's Kitchen! I am so glad you visited my blog about cooking and all things healthy. I am a cook, not a chef. One of my hearts desires is to hit the road when disaster strikes and feed people a home cooked meal. First, however, I need a portable kitchen! Home cooked relief can bring healing on many levels. Since my breast cancer, food awareness has helped me to discover and apply a more healthy lifestyle for myself. It has taught me to promote better healing and health through treatments. I will be sharing that information here too. Thank you for visiting and enjoy!

Sunday, January 29, 2012

Salt Pork, Collard Greens and Onion

There is something to be said for the flavor salt pork brings to a dish.

Cutting off little pieces and placing in an iron skillet really brings out the best flavor of the fat and meat.  Let it cook all the way.

Then add your onion and Himalayan pink mineral salt.  Let that meld together sweating out the flavors of both pork and onion.

First take out thick stem from middle of greens.  Then chiffonade the collard greens into strips. Once onions are starting to caramelize place greens on top and just let them sit there a few minutes  to steam.

 Then mix well with onion mixture.  Serve and eat.....Delicious.  You can eat the pork or you can discard it. Depending on your taste and diet allowances.  A wonderful way to eat this winter green.  Enjoy!

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